Simple and Delicious Catfish Noodle Soup Recipe, Authentic Chinese Style

How to prepare Snakehead Fish Noodle

• 1

  Preparing snakehead fish

  You can easily find snakehead fish at markets or supermarkets and ask the seller or staff to clean the scales and fins.

  Then wash the fish with saltwater; you can use salt to rub on the fish’s body to clean off the slime.

  You can also cut a few slices of lemon and rub them on the fish’s body; this method can effectively clean off the fish slime.

  Wait for the fish to drain and then cut it into pieces.

  
• 2

  Prepare other ingredients

  Wash the pork fat thoroughly with diluted salt water and then place it in a colander to drain. After that, cut it into thin small pieces.

  Peel the carrots and white radish, then cut them into small slices about 1 cm thick to cook the broth.

  Peel the garlic, crush it, and then mince it to make crispy pork fat.

  Wash the accompanying vegetables with diluted salt water, then rinse again with cold water once more, and then place them in a colander to drain.

  Soak the rice noodles in cold water for about 5 – 10 minutes until they expand. After that, briefly blanch the noodles in boiling water for about 3 – 5 minutes until they are soft.

  Tips for blanching delicious and chewy noodles:

  • First, you should take an adequate amount of noodles, as dried noodles are often packaged in large bundles. You can use scissors to cut them shorter for easier use.
  • Soak the noodles in cold water for about 5 – 10 minutes until they are soft. You should not soak them for too long, as soaking them too long will make them soft and they will become mushy when boiled.
  • Then briefly blanch the noodles in boiling water for about 3 – 5 minutes and then immediately transfer them to a bowl of cold water.
  • Remove the noodles to drain and mix in a little cooking oil so that they do not stick together during preparation.

  

  

  

  
• 3

  Make crispy pork cracklings

  Place a pan on the stove, add the chopped fat and heat it up. Use chopsticks to stir evenly so that the fat melts quickly and does not stick.

  Heat until the fat is completely melted, then add the minced garlic, stir well, and turn off the heat.

  Pour the cracklings through a strainer to filter the cracklings into a separate bowl, while the fat goes into a food container for later use.

  Tips for making crispy cracklings without oil splatter:

  • You must let the pork fat dry completely so that when making cracklings, oil does not splatter.
  • Render the cracklings over medium heat and stir occasionally to prevent burning and to achieve a golden crisp.
  • Add garlic or a little white wine or any high-proof liquor to keep the cracklings flavorful if stored for a long time.
  • If you do not use all the cracklings, wait for them to cool, then store them in a jar, and put them in the refrigerator for later use.

  
• 4

  Prepare the broth

  • Place a pot on the stove and add about 2 liters of filtered water, then add chopped carrots and white radish and bring to a boil.
  • Once the water boils, add 1 teaspoon of seasoning, 1 teaspoon of sugar, and 1 teaspoon of fish sauce. Stir well and then add the snakehead fish, continuing to boil.
  • Continue to simmer the fish for about 30 – 40 minutes until it is tender and gives a sweet flavor to the broth. Then add 1 tablespoon of fat and shrimp fat to the pot to create a fragrant and rich broth.
  • Finally, adjust the seasoning to taste, then turn off the heat and pour the broth over the noodles to complete the dish.

  Note: You should skim off the foam throughout the cooking process to keep the broth clear and delicious.

  

  
• 5

  Final product

  Snakehead fish noodle soup with fragrant, sweet, and clear broth, the noodles are blanched and will have a chewy texture rather than being mushy. The fish is fragrant and retains its natural sweetness, and when eaten with fresh herbs and chili fish sauce, it is simply wonderful.